Saturday, December 6, 2008

4 Ways with Chocolate Truffles

I love making these truffles anytime there is something to celebrate: they're always a great treat to bring over for a dinner party or for a potluck and are delicious. I used to make regular cocoa-dipped truffles for years, until I started dipping them in different coatings. I always serve truffles like this now - they are easy to make, lovely to serve and the toppings add a nice crunch to the velvety and smooth chocolaty inside.

I think Christmas platters should be able to please all tastes, which is why I would serve these rich balls of decadence with some lighter cookies (like the ricotta lemon cookies with lemon glaze). It's all about balance, variety and moderation is it not?

Heat the cream in a small saucepan until it just starts to bubble. Pour the cream over the chocolate. With a wire whisk, stir the cream and chocolates together until the chocolate is completely melted and the mixture is smooth. Whisk in the Grand Marnier, orange zest and vanilla. Refrigerate for an hour or until the chocolate mixture has hardened. Using 2 small spoons, form round balls of the chocolate mixture. Then, using the palm of your hand, make the balls as round as possible and dip in the respective toppings. Place onto a baking sheet lined with parchment paper and refrigerate for another hour. Remove from the fridge 10 minutes before serving.